American lemon pie
Description
The recipe won't take much time. If you've never tried American lemon pie, I strongly recommend baking it—especially if you love lemons and lemon baked goods. It's very tasty! The recipe is simple, especially if you follow all the step-by-step tips. Peace and good luck to everyone! Treat yourself and your loved ones to some delicious homemade baking.
Instructions
- 1
Step 1
Place the flour, 115 grams of cold butter, salt, and sugar in the blender bowl and mix everything until the mixture resembles coarse crumbs.
- 2
Step 2
Transfer the crumbly flour mixture into a bowl, make a well in it, and pour in 2 tablespoons of cold — preferably iced — water.
- 3
Step 3
Shape the dough into a ball, put it in a bag, and refrigerate for 30–40 minutes.
- 4
Step 4
While the dough rests, prepare the lemon filling. To do this, put the sugar and cornstarch in a saucepan, mix, pour in 1 cup of water, and mix well again.
- 5
Step 5
Place a saucepan over low heat and, stirring constantly and vigorously, cook until thickened.
- 6
Step 6
Remove the zest from two lemons.
- 7
Step 7
After you remove the zest, squeeze the juice from two lemons.
- 8
Step 8
Separate the whites and yolks of two eggs; set the whites aside for now.
- 9
Step 9
Add 2 tbsp of the starch mixture from the saucepan to the egg yolks. Mix well until smooth.
- 10
Step 10
Add the lemon zest, pour in the lemon juice, and set aside 1 teaspoon of lemon juice for the meringue. Mix everything together.
- 11
Step 11
Transfer the lemon mixture to a saucepan and mix with the starch mixture until smooth and uniform.
- 12
Step 12
Fold the butter into the lemon filling.
- 13
Step 13
Roll out the dough into a thin sheet.
- 14
Step 14
Transfer the dough into a baking pan (preferably a springform pan), shape low rims about 2–3 cm high, and prick the bottom with a fork.
- 15
Step 15
Line the prepared shell with parchment paper and fill with pie weights (peas, beans, etc.). Bake in an oven preheated to 180°C for 15–20 minutes, then remove the weights and bake for about 10 more minutes until lightly golden.
- 16
Step 16
While the pie base is baking, whisk the egg whites with sugar over a **double boiler** (“water bath”), adding 1 teaspoon of lemon juice and one sachet of vanilla sugar.
- 17
Step 17
Beat the egg whites until stiff peaks form. Remove the beaten egg whites from the double boiler.
- 18
Step 18
Place the lemon cream in the pre-baked tin and bake in the oven for 10 minutes at 180 degrees.
- 19
Step 19
Pipe or spread the meringue onto the pie (using a pastry bag or an ordinary spoon). Return to the oven for about 10 minutes at 180 degrees until it takes on a light creamy color.
- 20
Step 20
Cool the finished lemon tart completely, then gently remove it from the pan. Enjoy a delicious tart with a pleasant, refreshing lemon flavor.